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November 08, 2012

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martissima

non c'è che dire questa zuppa è il simbolo dell'autunno, ho pensato anch'io che scavare le patate sia una bella soddisfazione e tu me l'hai confermato, sei una brava ortolana ^____^

A Canadian Foodie

Beautiful post and pics with detailed instructions - that is what I love. Paul's mix is GORGEOUS! My husband loves freshly roasted Chestnuts and I did have them a few times last fall as we toured through Italy (my first time there in the fall) and they were yummy. Almost too hot at first, and then cooled so fast! I can understand the love for them! Where ever do you get fresh ones on this side of the ocean? Lucky you!
:)
V
(I use dried ones in soups... vacuum packed - and dried or steamed or something - just a bit) YUM. Fresh would be outrageous.

Simona Carini

Ciao Martissima. Il difficile e' aspettare che sia il momento giusto per scavare: tendo ad essere impaziente.

Ciao Valerie. I am glad you experienced the joy of eating roasted chestnuts. Yes, at the beginning your fingers are a bit challenged by the heat, that's part of the fun. We have a couple of farmers who have chestnut trees, so we are lucky: their production goes fast. In the Bay Area, I have seen Italian and also Korean chestnuts in the store, but not local ones. In Italy, there is a tradition of foraging for chestnuts, then eating some fresh, dry some for later use and also grind some to make chestnut flour, which is very good.

My Italian Smörgåsbord

wow you grow potatoes? how lovely!
the ingredients of this soup are among my favorite and I was going (actually I am going) to use them in a recipe soon. some times it feels like you anticipate my (food-related) thoughts, what kind of magic is that?
bacioni/barbara

Frank @Memorie di Angelina

I love everything that goes into this soup, so I know it must be good! Will definitely try it soon!

Duespaghetti

We also crave chestnuts this time of year and have been perusing recipes that incorporate them. We just splurged and ordered some chestnut flour to make tagliatelle with wild mushrooms. This soup sounds so comforting and delicious!

Simona Carini

Ciao Barbara. Indeed, I do, a small quantity. I am not a gardener, so all my growing experiments are small. I am looking forward to reading your recipe. Maybe it's something in our Italian genes?

Ciao Frank. I am curious about availability of fresh chestnuts in your area. Let me know. I will make it again soon also: I have made it twice and twice it has disappeared fast.

Ciao Duespaghetti. I have never used chestnut flour to make pasta: very interesting suggestion. And with wild mushrooms!

Frank @Memorie di Angelina

Yes, Simona, we get fresh chestnuts here, starting around now, in the better markets. In fact, I saw some in the market this weekend and then got distracted and forgot to buy them. Arrgh! However, I do have to admit that I sometimes resort to the kind that comes in bottles, especially when I need lots of them, like for stuffing. But there's nothing like fresh, especially for roasting in the fireplace...

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